Summer Salads

On Sunday for our Bookclub luncheon I made four summer salads.  Two were new recipes to me, one I had tried before (but Dan made it) and one that I had made several times before.

Quinoa, Edamame and Apple salad
http://www.food.com/recipe/quinoa-salad-with-apple-and-edamame-299847
Notes: This is one of the new recipes. I made the Quinoa in my rice cooker the day before and then refridgerated it. I didn't make any changes to the recipe but I thoght it was a little bland.

Chicken salad
http://www.food.com/recipe/chicken-grape-and-curry-salad-323653
Notes: I've made this recipe several times and it makes a lot of chicken salad. I'd recommend preparing it for a crowd or cutting the recipe in half.  This time I ommitted the soy sauce (because one of our Bookclub members is gluten-free) and the coconut (personal preference).

Antipasto Pasta Salad
http://www.food.com/recipe/antipasto-pasta-salad-155605
Notes: This is one of the new recipes. I used pepperoni instead of salami and served it on the side (one of our members is vegetarian).

Caprese salad
1/4 c. olive oil
1/4 c. balsamic vinegar
1-2 cloves of garlic, minced
1 tsp dried basil or several leaves of fresh basil, sliced
5 Roma tomatoes, sliced
1 lb. fresh mozzarella, sliced into bite size pieces

Combine oil, vinegar, basil and garlic.  Pour over tomatoes and mozzarella. Refridgerate at least 3 hours before serving.